Stir-fried Spinach with Tomato and Tofu ~palak tamatar aur tofu ki bhaji~

There are the odds and ends in the fridge that need to be chopped and turned edible before I restock. There's some cauliflower, a few carrots and beans, and also a bunch of spinach which I couldn't resist picking up yesterday!

Sometimes I lack inspiration in the kitchen, and that's when cookbooks come alive in my kitchen. But I always adapt when it comes to vegetarian cooking, throwing in this or that or taking out a condiment I think unnecessary. And that is how a tomato palak stir-fry recipe got tofu for company. The original version is from a collection called 'The Indian Vegetarian Cookbook'. Here's my version:

Ingredients
Spinach roughly chopped - 1 bunch
Silken Soft Tofu chopped - 1/2 cup
Tomato chopped - 1 cup
Onion chopped - 1 small
Garlic sliced - 3
Ginger julienned - 2 tsp
Cumin - 1 tsp
Dry red chilly - 1 (or more)
Asafoetida - 1 pinch
Turmeric - 1/2 tsp
Chilly pdr - 1 tsp (optional)
Salt to taste
Olive Oil - 1 tsp

Method:
1. Heat oil in a wok, add the dry red chily, cumin, onions, garlic, half of the ginger julienne and the red chilly, turmeric and asafoetida pdrs. Fry for a couple of minutes.
2. Next add the tomatoes and cook for 2 minutes, and then drop in the spinach/palak. Add salt, toss and cook covered over low heat for 5 to 6 minutes.
3. Now drop in the tofu cubes, cook covered for about a minute.
4. Serve hot garnished with the rest of the ginger.

Have it with rotis, or rice, I had the palak bhaji with Makkai ki roti. And if you're making for kids, just reduce the chilly. Its nice and tomatoey!